Air-dried salt-baked chicken
Overview
Newly tried cured meat this year, simple and delicious! It's worth a try. It's just the usual way of making salt-baked chicken. Choose a good weather and take it out to dry.
Tags
Ingredients
Steps
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After the chicken is slaughtered, wash it, split it in half, cut off its feet and neck, and spray it with alcohol. I bought four chickens this year, half baked with salt and half flavored with soy sauce.
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Use a fruit bamboo skewer to prick the thick parts of the chicken a few times to make it easier to absorb the flavor and dry it quickly when drying! According to the instructions for salt baking powder, add an appropriate amount of salt baking powder and spread evenly. Marinate for a day. You can turn it over when marinating for easy flavoring. If the weather is cold, just leave it at room temperature without putting it in the refrigerator. When I did it, the weather forecast was 4 to 5 degrees Celsius. If I put it on the balcony, the actual temperature was probably even lower.
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After marinating for a day, take it out to dry. Be sure to check the weather forecast before doing it. It will be sunny for more than seven days, the temperature will be low, and there will be a north wind! This is the time before and after the winter solstice, the temperature is from 30 to 10 degrees Celsius, there is a north wind, and there is frost. I make it during that time every year. If the weather is warm, don’t make it, otherwise it will go bad!
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I brought it in at night, not inside the house. I moved it under the shed so that the north wind can continue to blow, so as not to get wet due to frost outside.
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The more exposed you are, the more beautiful you become! The white part of the spareribs next door was when I was making rice dumplings. I saw that it was fatter, so I cut off a little and wrapped it in the rice dumplings.
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Just dry it until the meat is hard and tight, which should take more than a week. Some fatter parts are difficult to harden. If the weather is good, you can continue to dry them. If the weather does not allow, you can harvest them. The specific number of days depends on the changes in the meat and the weather. The number of days is not certain.
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Put it away and store it for half a day or a day, then vacuum-pack it and put it in the refrigerator. When you eat it, rinse it, cut it into pieces, and steam it. It’s delicious and convenient!
